Oven-Fried Chicken, Two Ways

By carvalhohm

Ingredients

• 1 clove garlic, minced
• 1 tablespoon brown sugar or honey
• 1/2 cup plain regular or low-fat yogurt
• Salt and freshly ground black pepper
• 1 chicken, quartered or cut into 8 pieces (3 1/2 to 4 pounds total)
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• 1 tablespoon vegetable oil

Details

Servings 4
Adapted from workman.com

Preparation

Step 1

1. Combine the garlic, brown sugar, and yogurt in a mixing bowl. Season to taste with salt and pepper. Turn the chicken pieces in the yogurt mixture, and if you have the time, cover and set aside in the refrigerator for 1 hour.

2. Preheat the oven to 375°F.

3. Combine the flour with the paprika, 1 teaspoon salt, and 1 teaspoon pepper in a shallow plate.

4. Lightly oil a baking dish large enough to accommodate the chicken without crowding. Coat the chicken with the seasoned flour and shake off any excess. Set the chicken, skin side down, in the dish and bake for 25 minutes.

VARIATIONS

• In step 3, instead of the paprika, combine the flour with 1/2 teaspoon chili powder or cayenne pepper.

• For a Creole touch, in step 3 add 1/4 teaspoon each of garlic salt, dried thyme, and cayenne pepper to the flour and paprika.